Roast Portobello Mushroom and Red Pepper Tray Bake

• Ali

This is such a delicious but simple supper recipe. You could serve it with roast sweet potatoes or a quinoa salad but I like to use bought or homemade gluten free flatbreads or buy gluten free pittas (i've not mastered these at home yet) and use it as a filling. Add some fresh chilli to the pan or roast the vegetables in a little chilli oil if you want to spice it up a little.   

Ingredients

• 4 Portobello Mushrooms
• 3 carrots, peeled and chopped into thin wedges
• 2 garlic cloves peeled
• 2 courgettes chopped into think wedges
• 1 red pepper deseeded and chopped 
• 1 yellow pepper deseeded and chopped 
• 3 lemon thyme sprigs
• 1 rosemary sprig
• Zest and juice of one lemon
• 1 teaspoon sumac
• A drizzle of olive oil (or chilli oil if you like it spicy) 
• Sea salt and freshly grated black pepper

Directions

1. Preheat the oven to 200C/gas mark 6.
2. Place the Mushrooms and vegetables in a roasting tray and tuck the rosemary and thyme underneath so they don’t burn in the oven.
3. Sprinkle the lemon zest and juice and sumac over the top, season with salt and pepper. Drizzle with olive oil.
4. Cook for 30-40 minutes.
5. Serve in gluten free pitta breads or flatbreads or with some and roasted sweet potato wedges or a quinoa salad.